The recipe for this golden fry bread calls for a small amount of cooked pumpkin. You can even substitute pureed infant sweet potatoes, squash or carrots – great for creating a variety of interesting, flavorful breads.
Fry bread is delicious drizzled with honey or spread with pumpkin butter. I like to use them as edible plates for hearty chili, stew or even a green salad. If serving the Fiesta Gold Honey, prepare it at least 24 hours in advance.
Smaller-size breads can be dusted with cinnamon sugar and topped with a scoop of pumpkin or honey vanilla ice cream (or your favorite flavor). If you wish, drizzle the entire dessert with fudge sauce or caramel sauce. A few toasted pine nuts or pecans would add a nice flavor and crunchy texture.
Fiesta Gold Honey or plain honey (recipe below)
1 cup unbleached all-purpose flour
2 tablespoons non-fat dry milk
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon each ground nutmeg and cinnamon
1 tablespoon vegetable shortening (trans-fat free)
2 tablespoons cooked pumpkin puree, fresh or canned
4 tablespoons water, or a little more, if needed
Vegetable oil for deep-frying
2 tablespoons powdered sugar or granulated sugar
Prepare honey in advance. Dip a one-cup dry measure into the flour container; level top with a knife. In a medium bowl, combine flour, dry milk, baking powder, salt and spices.
Cut in shortening and pumpkin. Sprinkle water into mixture; stir until dough forms. On a floured surface, knead dough 15 seconds until cohesive. Cover the dough and let it rest at least 15 minutes.
Divide into 4 pieces. Dust with flour; with your hands, flatten into circles. In a wok or a medium saucepan, heat oil to 365 degrees. While oil is heating, pull each dough circle into a 6-inch round, leaving the center thinner than the edge. Or shape with a rolling pin.
Fry breads about 45 seconds on each side. When puffy and golden brown, drain well on paper towels. Sprinkle with sugar. Serve with Fiesta Gold Honey. Makes 4 breads.
Fiesta Gold Honey
Pine nuts were first grown by Native Americans.
1/2 cup pine nuts, lightly toasted in 325 degree oven for 8 minutes
1 vanilla bean, (preferable Mexican or Tahitian), split lengthwise
1-1/2 cups orange blossom honey, or other favorite honey
Place warm pine nuts in a one pint jar with vanilla bean. Add honey and cover with lid. Steep at least 24 hours before serving. Yield: about 2 cups honey.
The recipes are from, Mexico-The Best of Old Mexico & The Modern Southwest, by Susan Fuller Slack, (The American Cooking Guild, revised 1997)
- Sioux cooks like to make a small hole in the center of each piece of dough using the handle of a wooden spoon. This helps large pieces of fry bread dough to cook more evenly.
- One tribe cuts three slashes in the center of each piece of uncooked bread dough; another makes notches around the edge of the dough for a decorative design after the bread is fried.
- The thinner the dough, the crispier the fry bread.
- Use a handy small rolling pin designed for making tortillas or Chinese dumpling skins. A one-inch dowel rod makes a good substitute.